Food Allergen ELISAs

ELISA
(enzyme-linked immunosorbent assay) technique is based on
the binding of allergen with specific antibodies and
colorimetric detection of allergen presence. Our ELISAs
provide sensitive,
accurate and reliable quantitave
determination of food allergens.

List of
products

Milk
proteins

FA
00107/96β-lactoglobulin ELISA Kit (96 wells)

FA
00107/48β-lactoglobulin ELISA Kit (48 wells)

FA
00308/96BSA ELISA Kit (96 wells)

FA
00308/48BSA ELISA Kit (48 wells)

FA
00208/96Casein ELISA Kit (96 wells)

FA
00208/48Casein ELISA Kit (48 wells)

Mustard

FA
00508/96Mustard ELISA Kit-specific (96 wells)

FA
00508/48Mustard ELISA Kit-specific (48 wells)

FA
00710/96Mustard ELISA Kit-total (96 wells)

FA
00710/48Mustard ELISA Kit-total (48 wells)

Egg

FA
00408/96Egg ELISA Kit – native (96 wells)

FA
00408/48Egg ELISA Kit – native (48 wells)

Peanut

FA
01012/96Peanut ELISA Kit (96 wells)

FA
01012/48Peanut ELISA Kit (48 wells)

Food
allergy

Allergens
in foodstuff material are naturally occurring substances,
primarily of protein nature, inciting in hypersensitive
individuals inadequate response of immune system, which can
result even in developing an anaphylactic shock. Foodstuff –
incited allergies are subject to the specific genetic
endowment of an individual; their incidence rate in adult
population is 1.5 %, while in children is as high as 8 %. Of
principal significance is the fact that there is no
efficient therapy available for curing these allergies. The
only solution remaining for preventing the development of
clinical symptoms is the approach relying on absolute
elimination of consuming the foodstuffs containing the
respective allergen, though present even at threshold level.

Currently, prevailing among allergies occurring in human
population are those caused by
egg proteins,
contained in both white of egg and yolk.

3 % of
children in the age up to three years suffer from allergy
caused by proteins of cow milk. The most significant
allergen representing the group of whey proteins is /span>
b-lactoglobulin,
the protein being rather resistant against being cleaved by
proteases of the digestion tract. Due to this fact, it can
pass to human milk. Some other milk proteins exhibit
allergenic potential as well, like
bovine serum albumin (BSA) and
casein.

Prevalence of celery – incited allergy is very high as well
(ranging within 3 – 10 % in the population suffering from
foodstuff allergy). Moreover, the allergy to celery is
closely linked with a pollen allergy.

Incidence
rate of allergy to
mustard rreaches the level of 7 % share among foodstuff
allergies. However, the incidence and development of this
allergy is highly site–specific, being subject to the
particular geographical area and the diet pattern related to
this geographical aspect.